Slow Cooker Swiss Chicken Casserole

Anyone who has followed this blog for a while, knows that one of my very favorite things to do with leftover turkey is to turn it into Swiss Turkey Casserole, a riff off my Aunt Buzz’s Swiss Chicken Casserole, which calls for cooked chicken and bread cubes, celery, mayonnaise, Swiss cheese, and such; and is very tasty.

So, when I came across a slow cooker Swiss chicken casserole recipe, using fresh, boneless and skinless chicken pieces, the cheese, soup, and stuffing mix, well…

I had to try it.

Note: the original recipe called for boneless, skinless chicken breasts, but I prefer thighs, so used those instead.

•Steak seasoning
•6 boneless and skinless chicken thighs
•6 slices Swiss cheese
•1 (10.75-ounce) can cream of chicken soup
•1/4 cup milk
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•Celery, chopped
•1 (6-ounce) package chicken stuffing mix
•1/4 cup butter, melted

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Apply cooking spray to a slow cooker, arrange the chicken pieces in a single layer across the bottom, and season before placing the Swiss cheese slices on the top.

Whisk the cream of chicken soup together with the milk, Sherry Peppers, hot sauce, and celery, then spread over the top of the cheese-topped chicken.

Note: I recently read an article that suggested substituting cream of onion soup for cream of chicken to get an extra little hit of flavor. I couldn’t initially find cream of onion, so used the cream of chicken.

Scatter the stuffing mix evenly over the slow cooker, then pour the melted butter as evenly as possible over the top.

Note: I initially thought that I might should’ve used more melted butter, but that kinda scant-seeming 1/4 cup worked a treat.

Cover the slow cooker and cook until the chicken is done, four to six hours on low, or two to three hours on high.


I offered ours topped with ranch dressing, a bit more hot sauce, and chopped parsley.

Very good, but, hint… much better the next day for lunch!

Yep… the ever-present leftovers are better than fresh made casserole effect.

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